期刊
FOOD CHEMISTRY
卷 197, 期 -, 页码 992-1001出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.11.072
关键词
Potato cultivars; Carotenoids; Stability; Thermal processing; Boiling; Baking
资金
- grant project NAZV QH92111 of the Ministry of Agriculture of the Czech Republic
This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content for all cultivars ranged from 1.44 to 40.13 mu g/g DM. Yellow cultivars showed a much higher average total carotenoid content (26.22 mu g/g DM) when compared to red/purple-fleshed potatoes (5.69 mu g/g DM). Yellow cultivars were dominated by antheraxanthin, whereas neoxanthin was the main carotenoid in red/purple cultivars. Thermal processing significantly impacted all potato cultivars. Boiling decreased the total carotenoids by 92% compared to baking (88%). Lutein was the most stable carotenoid against thermal processing (decreased by 24-43%) followed by beta-carotene (decreased by 78-83%); other carotenoids were degraded nearly completely. Increased formation of (Z)-isomers by thermal processing has not been confirmed. (C) 2015 Elsevier Ltd. All rights reserved.
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